CHARACTERIZATION OF YEASTS FROM FERMENTED SAUSAGES PRODUCED IN UMBRIA (ITALY) AND PRELIMINARY EVALUATION OF THEIR PROTEOLYTIC AND LIPOLYTIC-ACTIVITY

被引：0
|
作者：
BUZZINI, P
HAZNEDARI, S
机构：
来源：
INDUSTRIE ALIMENTARI | 1995年 / 34卷 / 338期
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暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
116 strains of yeasts isolated from 15 kinds of Fermented sausages produced in 4 plants located in Umbria (Italy) were identified as belonging to the Following genera: Debaryomyces (62.1%), Candida (18.1%), Rhodotorula (12.9%), Zygosaccharomyces (4.3%) and Trichosporon (2.6%). A preliminary evaluation of the lipolytic and proteolytic activity of the isolates was also made. Significantly higher levels of proteolysis and lipolysis were exhibited by Trichosporon and Rhodotorula sop. strains, respectively.
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页码：620 / 625
页数：6
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